Creative Cooking Ideas

What You Need:

1 (15 oz)  pkg Angel Food Cake Mix

1/3 c chocolate mint cookies, crushed

3/4 c chopped pecans

3 pints peppermint ice cream, slightly soft

Aluminum foil

Freezer wrap

How to Make It:

Mix the cake batter together as directed on the package.

Pour the batter into an ungreased 10 in tube pan.

Preheat oven to 375 degrees.

Bake cake on the lowest oven shelf for 35 minutes.

Cake is done when top springs back when touched.

Invert pan right away.

Allow cake to cool for about 1 hour.

Remove cake and cut lengthwise into three sections.

Place the ice cream in a large mixing bowl.

Add the cookies and pecans.

Mix together well.

Place the ice cream mixture back in the freezer for about 5 minutes.

Place one section of the cake on a piece of aluminum foil large enough to cover the entire cake when completed.

Remove ice cream and spread 1/3 of the mixture over the top of the cake.

Add another section of cake.

Spread another 1/3 of the ice cream mixture.

Place the last section of cake on top.

Finish with the rest of the ice cream.

Cover tightly with the aluminum foil.

Place in freezer for 2 hours.

Remove from freezer and wrap in the freezer wrap if not serving immediately.

Cake can be stored in the freezer for up to 1 month.

To serve, remove from freezer.

Unwrap and allow to set for about 10 minutes.

Slice and serve.

***For a faster version, buy a pre-made cake and add the ice cream filling following the above directions.

What You Need:

3 carrots, thinly sliced

1 zucchini, thinly sliced

3 T scallions, sliced

1 T rice wine vinegar

2 tsp canola oil

2 tsp reduced sodium soy sauce

2 tsp ginger, minced

1/4 tsp salt

3 T toasted almonds

How to Make It:

Fill a medium sized saucepan 3/4 full of water.

Place over high heat and bring to a rapid boil.

Add the carrots and bring back to a rapid boil.

Cook carrots 45 seconds.

Drain and rinse under cold water.

Place the carrots, zucchini, and scallions in a large salad bowl.

In a separate bowl mix together the vinegar, canola, oil and soy sauce.

Blend in the ginger and salt being sure to blend well to incorporate the flavors.

Pour the mixture over the top of the vegetables and toss to coat.

Sprinkle the top with the toasted almonds.

**Another great addition to this salad is water chestnuts. An 8 oz can works great. Just drain and toss in with the vegetables before adding the dressing.

What You Need:

1 tsp dry mustard

1 tsp celery seed

1 tsp thyme

1/2 tsp salt

1/4 tsp pepper

1/4 tsp cayenne

4 bone in pork chops, 1 inch thick

How to Make It:

Mix the dry mustard, celery seed, thyme, salt, pepper, and cayenne together in a small mixing bowl.

Rub each of the chops on both sides with the spice mixture.

Allow the chops to set at room temperature about 25 minutes.

Place the grill on high temperature.

Sear the chops 4 minutes turning once during cooking.

Lower the heat to medium temperature on the grill.

Continue cooking the chops 8 minutes or until the juices run clear.

When placing a rub on meat always be sure to press the rub into the meat with your fingertips. This will ensure the flavor of the rub can be tasted in each and every bite.

What You Need:

1 pt boxes of fresh strawberries, washed, drained and hulls removed

2 1/2 c of fresh pineapple, peeled and finely chopped

7 c sugar

2 pkgs (1 3/4 oz) powdered pectin

1 c cold water

4 pt freezer containers with lids

How to Make It:

Place strawberries in a large mixing bowl.

Crush the strawberries with a potato masher.

Measure out 2 1/2 c strawberries and place in a separate bowl.

Add the pineapple to the strawberries.

Slowly add the sugar and stir until well combined.

Place the cold water in a saucepan over medium heat.

Add the pectin.

Stir continuously until water begins to boil.

Boil 1 minute.

Remove from heat.

Pour the water mixture into the fruit.

Stir well to combine.

Continue stirring 4 minutes.

Pour into the freezer containers and cover.

Let stand at room temperature for 24 hours.

Freeze after 24 hours.

Jam will stay good in the freezer for up to 6 months.

To use, remove from freezer and allow to come to room temperature, about 1 hour.

Cover and refrigerate for up to 3 weeks.

What You Need:

1 dozen hard boiled eggs, peeled, washed, and split in half

1/2 c mayonnaise

1 T mustard

1 tsp red hot sauce

1 (6 oz) container white crab meat

1/4 c red onion, finely chopped

How to Make It:

Remove the yolk from each egg half and place it in a blender.

Add half of the mayonnaise to the egg yolks.

Add the mustard and hot pepper sauce.

Blend until the mixture becomes smooth but has a slightly thick consistency. Place the mixture into a mixing bowl.

Add the remaining mayonnaise and stir well to incorporate.

Fold in the crab meat and onion. Be sure to mix well and completely cover the crab and onion.

Fill each egg white half with the crab mixture.

Refrigerate until ready to use.

Sprinkle with a little paprika before eating.

Use any filling you have left over as a dip for fresh vegetables.

What You Need:

1 lb chicken breasts, boneless, skinless and cubed

1 lb beef sirloin, boneless and cubed

1/2 c canola oil

3 garlic cloves, minced

1/3 c pineapple juice

2 tsp soy sauce

1 tsp red pepper flakes

4 jalapeno peppers

8 strips of bacon - cut in half

16 toothpicks

How to Make It:

In a large mixing bowl, whisk together the canola oil and minced garlic.

Add the pineapple juice and soy sauce. Continue whisking until well blended.

Stir in the red pepper flakes.

Place the mixture into a large zip lock bag.

Trim any fat away from the pieces of meat.

Place the meat into the zip lock bag. Close tightly and shake to insure the meat is completely covered by the marinade.

Allow the meat to sit in the marinade at least one hour.

Meat can marinate over night if you prefer.

Remove the meat from the bag and discard the marinade.

Cut the peppers lengthwise. Remove the seeds, membrane, and stems.

Cut the peppers into strips.

Place one strip of pepper on each piece of bacon.

Place one cube of meat on top of each pepper strip.

Add another pepper strip on top.

Wrap the bacon completely around each piece and secure with a toothpick.

Heat grill to medium hot. If using coals, place coals in the center of the grill and when they burn down to a slight gray, spread in a single layer.

Cook 20 minutes, turning every 5 minutes to insure they are cooked on all sides.

When done, the bacon should be crisp and the juices from the chicken should run clear.

When working with jalapeno peppers, wear gloves if possible. Never touch your face or eyes until you have washed your hands thoroughly.

What You Need:

2/3 c butter flavored syrup

2 1/2 c toasted rice cereal

1 pt chocolate ice cream

1 pt mocha or coffee flavored ice cream

1/3 c chopped pecans

1 c whipped topping

Aluminum foil

How to Make It:

Place a small sauce pan over medium heat.

Add the syrup and bring to a boil.

Reduce heat to low and simmer 2 minutes being sure to stir often.

Place the cereal in a large bowl.

Pour the syrup over the cereal.

Mix together with a rubber spatula making sure to completely cover the cereal.

Very lightly butter a 9-in pie plate.

Press cereal mixture into bottom and up the sides of the pie plate.

Freeze 30 minutes.

Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.

Remove the cereal crust from the freezer.

Spread the chocolate ice cream over the cereal crust.

Return to freezer until ice cream becomes firm again.

Soften the mocha or coffee ice cream.

Add the pecans and stir together well.

Spread over the chocolate ice cream in the pie.

Return to the freezer until firm.

Remove and wrap tightly in freezer wrap until ready to serve.

Before serving, top with the whipped topping.

What You Need:

1 T chili powder

1 tsp oregano

1 tsp light brown sugar

1/2 tsp cayenne

1/4 tsp pepper

1 2-1/2 lb center cut ham steak about 1-1/2 inches thick

1 T unsalted butter, melted

How to Make It:

In a small bowl, blend together the chili powder, oregano, brown sugar, cayenne, and pepper.

Brush both sides of the ham steak with the melted butter.

Sprinkle both sides with the chili powder mixture being sure to press into the meat.

Heat grill to medium temperature.

Grill 13 minutes turning once during cooking time.

Add some scrambled eggs and fried potatoes for the perfect Sunday morning brunch. When grilling a ham steak, be sure it’s a least 1 inch thick. This will insure that the outside becomes crispy without drying out the center of the meat.

What You Need:

2 lbs lean ground beef

2 onions, minced

2 garlic cloves, minced

2 T parsley, chopped

1 tsp ground coriander

1 tsp ground cumin

2 tsp salt

1 tsp pepper

2 flat metal skewers

How to Make It:

Place the ground beef in a food processor.

Add the onion, garlic, and parsley.

Process until mixture becomes smooth.

Remove and place in a large mixing bowl.

Add the coriander, cumin, salt, and pepper to the mixture.

Mix all the ingredients together well.

Form the mixture into two meatloaves.

Run the skewers through the center of each loaf.

Heat the grill to medium high.

Place the loaves on the grill and cover.

Cook 20 minutes turning over half way through the cooking time.

What You Need:

3 T olive oil
1 T chili powder
1 T cumin
2 tsp cracked black peppercorns
1 tsp garlic powder
1 tsp oregano
1 (2 lb) flank steak about 3/4 inch thick
8 (8 in) flour tortillas
2 c Monterey Jack cheese, shredded
4 c lettuce, shredded
2 c chunky salsa
1 c sour cream

How to Make It:

In a small bowl stir together the olive oil, chili powder, cumin, peppercorns, garlic powder, and oregano.
Remove any fat from the steak.
Place the olive oil rub on both sides of the steak. Be sure to press it into the meat with your fingertips.
Place the steak in a zip lock bag and seal.
Refrigerate at least 4 hours.

When you’re ready to start the grill:

Allow the steak to stand at room temperature at least 20 minutes.
Heat the grill to high.
Grill the steak 12 minutes for medium turning once while grilling. Adjust the time if you prefer your meat well done.
Remove the steak and allow it to rest 10 to 15 minutes.
Cut the steak into strips.
Wrap the tortillas in aluminum foil and place on the grill.
Warm the tortillas for 2 minutes.
Remove and place on a flat surface.
Layer steak strips down the middle of each tortilla.
Top with the cheese, lettuce, and salsa.
Add a dollop of sour cream on top.
Fold the sides of the tortilla over to form a taco.
Serve immediately.

Warming the tortillas in aluminum foil will keep the tortillas from toasting. For toasted tortillas place them directly on the grill grate for about 15 seconds. Then flip and toast the other side for 10 seconds longer.